In a large cooking pot, add the 2 cpbs of corn and at least 5 cups of water. Cook the corn until the water boils. Then, remove the corn from the hot water.
Use a knife and slice off the corn kernels from the center cob. Finely chop the 1/2 tbsp of sardine, 1 clove of garlic, 1 cup of baby green lettuce, and 1 cup of purple onion.
Add all of the ingredients into a salad bowl including the 3 tbsp of olive oil, 2 tbsp of balsamic vinegar, 1/8 tsp of sea salt, and 1 tsp of black pepper. Toss the salad contents until completely mixed.